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Published On: 11 Dec 2002
tamil: Arisimaavu / Arisipodi
hindi: Chawal Ka Aatta
Marathi: Tandool Cha Pith
for more details, click the name of the ingredient
Bengali: Laban / Noone
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
For the crust : 1)Fry the rice flour in a non-stick pan till it becomes moderately hot. Keep it aside.
Measure a cup of water into a non-stick pan and allow it to boil.
When it boils vigourously, add 2 tsp oil, salt, the roasted rice flour and stir well.
Keep stirring and once the water evaporates, take it off the stove.
Allow it to cool to a bearable temperature.
Knead the cool mixture into a dough leaving no lumps at all.
For the filling: 1)Powder the jaggery well.
Put it in a non-stick pan and heat it over the flame and allow the jaggery to dissolve.
Add the coconut and stir well.
After all the water evaporates, take it off the stove.
For making the kozhukkattai:1)Spread oil on your left palm.
Take a small quantity of the kneaded dough and make it into a lime-sized ball.
Dip your right forefinger in oil and shape the dough into a nice cup with your right finger making the sunken portion of the cup.
Keep some filling into the cup.
Seal the top nicely with the sides of the cup. It should look like an onion bulb.
Prepare all the kozhukkatais like this.
Steam in the idli cooker.
:- Do not take it out of the cooker when it is hot. It will break.
Allow it to cool inside the cooker for sometime. This will hold the kozhukkattai together.
thanks for the recipe....really good...i added cardamon and jeera for taste aswell
The recipe is ok overall but the proportions don`t work at all. You would have to make adjustments.
Simply Great.love it
Tastes good... I felt like the same which my amma cooks, so brought me nostalgic.. Thanks a lot
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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